Hi all, I have been lurking on the forum for a while. Bought an Amigo earlier this year as an entry level to smoking and am now a convert from grilling. So far I have done a bone-in Rib of Beef, pulled pork(tasted great, but probably could have done with another hour or so), Moroccan leg of lamb, chicken and ribs.

I have had a few problems with getting upto and maintaining a constant temperature on the Amigo, but have been experimenting with a couple of the ideas suggested on here, and now think I have cracked it. With water in the pan, it only seemed to reach a max temp of 175 - 200, however with the last couple of cooks, using the mignon method and a house brick wrapped in tin foil, it ran for 7 hours at 225F using about 2.5Kg of coconut briquettes.

Hoping to get more use out of it over time and may upgrade to the excell next year (credit crunch permitting). Just would like to thank everyone who has contributed their experiences and receipes to this forum, you've help a novice smoker get some great results.